Julee Rosso, Sheila Lukins

Brie Souffle

Preparation info

  • 4 to 6

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

A most luxurious brunch dish, served with Champagne and fresh fruit.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 6 slices of good-quality

Method

  1. Preheat the oven to 350°F. Butter a 1½-quart soufflé dish.
  2. Butter one side of the bread slices and cut each slice into thirds. Whisk together the milk, salt, Tabasco, and eggs. Coarsely grate the Brie.
  3. Arrange half of the bread, buttered side